Tomato Ricotta Toast

The smell of tomatoes blistering in the oven always reminds me of a lazy Sunday morning when I had nothing but half a pint of cherry tomatoes and some leftover ricotta. I wasn't planning anything fancy, just something to quiet my stomach before coffee. What came out of that oven changed how I think about breakfast entirely. Those tomatoes turned sweet and jammy, the ricotta whipped into something cloud-like, and suddenly I had created something worth waking up for. It became my go-to whenever I wanted something that felt special without the fuss.

I made this for a friend who showed up unexpectedly one Saturday, and she stood in my kitchen eating it over the counter, refusing to sit down until she finished. She kept saying it tasted like summer in Italy, even though neither of us had been. The basil I tore on top came from a pot on my windowsill that was barely surviving, but it added just enough brightness to make the whole thing feel alive. We ended up making another round because one toast each wasn't nearly enough. That morning it became clear that the simplest things, done with a little care, can turn into something people remember.

Ingredients

• Cherry tomatoes: Halving them exposes more surface area to the heat, which means more caramelization and concentrated sweetness, choose tomatoes that still have a little firmness.
• Extra-virgin olive oil: Use the good stuff here since it flavors both the tomatoes and the ricotta, a fruity or peppery oil makes a noticeable difference.
• Ricotta cheese: Whole milk ricotta is creamier and whips better than part-skim, if it seems watery, drain it in a fine mesh sieve for ten minutes before using.
• Lemon zest: Just the zest, not the juice, adds a quiet brightness without making the ricotta wet or sour.
• Sourdough or country bread: A sturdy bread with good crust holds up to the toppings without getting soggy, slice it thick enough to toast well.
• Fresh basil leaves: Tear them by hand right before serving so they stay green and fragrant, cutting them with a knife can bruise and darken the leaves.
• Flaky sea salt: The finishing touch that adds little bursts of saltiness and a delicate crunch, regular salt won't give you the same effect.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment so the tomatoes don't stick. This step seems obvious but starting with a hot oven is key to getting those tomatoes jammy instead of just warm.

Roast the Tomatoes:

Arrange the halved tomatoes cut side up, drizzle with olive oil, and season with salt, pepper, and oregano if using. Roast for 15 to 20 minutes until they collapse slightly and the edges start to caramelize, your kitchen will smell incredible.

Whip the Ricotta:

While the tomatoes roast, blend the ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer. Stop when it's smooth and airy, about one to two minutes, over-mixing can make it grainy.

Toast the Bread:

Toast your bread slices until golden and crisp, either in a toaster or under the broiler. You want enough crunch to support the toppings but not so much that it's hard to bite through.

Assemble:

Spread a thick layer of whipped ricotta on each toast, pile on the warm roasted tomatoes, and drizzle with more olive oil. Finish with torn basil and a pinch of flaky salt, then serve immediately while everything is still warm.

Save

There was a morning when I made this for myself after a particularly rough week, and I sat by the window with my plate and just ate slowly. The warmth of the toast, the creaminess of the ricotta, the burst of a roasted tomato, it all felt like a small kindness I gave myself. Food doesn't always have to be about impressing anyone or following a plan. Sometimes it's just about making something that feels good to eat, right when you need it most.

Storing and Reheating

The whipped ricotta keeps in an airtight container in the fridge for up to three days, and the roasted tomatoes last about the same. I usually make extra tomatoes because they're great on pasta, eggs, or even straight from the container with a fork. When you're ready to eat, just toast fresh bread, spread cold or room temperature ricotta, and top with tomatoes you've gently rewarmed in a small pan. The toast itself doesn't store well once assembled, it gets soggy fast, so always build it fresh.

Variations to Try

Once you've made the basic version a few times, it's easy to riff on it depending on what's in your fridge or what mood you're in. I've added a drizzle of balsamic glaze when I want something a little tangy and sweet, and a sprinkle of chili flakes when I'm craving heat. Sometimes I use goat cheese instead of ricotta for a sharper flavor, or I toss arugula on top for a peppery crunch. A smear of pesto under the ricotta or a few capers scattered over the tomatoes can take it in a completely different direction without much effort.

Serving Suggestions

This toast works for so many occasions, I've served it as a quick breakfast, a light lunch with a side salad, and even as an appetizer when friends come over. It pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or alongside scrambled eggs if you want something more filling. If you're hosting brunch, you can set out the components and let people build their own toasts, which always turns into a fun little assembly moment. A glass of chilled white wine or a sparkling water with lemon feels just right next to it.

• Serve with a handful of mixed greens tossed in a light vinaigrette for a complete meal.
• Pair with soft scrambled eggs and crispy bacon if you want a heartier breakfast spread.
• Offer it as an appetizer by cutting the toasts into smaller pieces, perfect for a casual gathering.

Save

This recipe has become one of those things I make without thinking, the kind of dish that feels like home no matter where I am. I hope it becomes that for you too, something easy and delicious that you reach for again and again.

Recipe Questions & Answers

→ Can I prepare the whipped ricotta ahead of time?

Yes, whipped ricotta can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature slightly before spreading on toast for the best texture.

→ What type of bread works best?

Rustic sourdough or country bread provides the ideal foundation with a crispy exterior and substantial crumb. Multigrain or gluten-free bread are excellent alternatives if needed for dietary preferences.

→ How do I get the tomatoes caramelized?

Roast halved cherry tomatoes at 400°F for 15-20 minutes until they soften and release their juices. The high heat concentrates their natural sugars, creating a sweet, jammy texture.

→ Can I add other toppings or flavors?

Absolutely. Try a balsamic glaze drizzle, chili flakes for heat, pine nuts for crunch, or crumbled feta cheese for additional depth. Fresh mint or oregano work beautifully alongside basil.

→ Is this dish vegetarian?

Yes, this is completely vegetarian. It contains only dairy and bread products, making it suitable for vegetarian diets. Simply verify your ricotta and bread sources if following strict guidelines.

→ How should I store leftovers?

Toast is best enjoyed fresh and warm. Store roasted tomatoes and whipped ricotta separately in airtight containers for up to 2 days. Assemble fresh toasts as needed rather than storing assembled portions.